Aplicación de las técnicas de ahumado artesanal en tubérculos y raíces andinas para el desarrollo de recetas de sal y dulce

Abstract

In this Project the technique of artisanal smoking is carried out with its advantages and disadvantages, materials that are used for this process, it was applied to tubers and Andean roots Ecuador, thus highlighting its flavor, and mixing with other ingredients to obtain new salty and sweet preparations. In this way, it is also possible to enhance the consumption of these products, for their nutritional value, their organoleptic qualities, and other uses, considering that some of them are not well known within the market. On the other hand, it is also essential to know the type of wood suitable for each product, in the present work it is disclosed the one that is used most frequently and that which is recommended according to the tubers and roots flavors to achieve quality elaborations.